I didn't have much luck with Japanese style cotton soft cheesecake on my previous attempt, once out of the oven, it sank, shrank and developed a 'waist' despite leaving the cake to cool in the oven before unmoudling

Inspired by the JapaneseCheesecake fb post by Dr Leslie Tay from ieatishootipost, I made one too. Hubby ate it first and told me "the cake's good, it is so soft, I prefer this to western style cheesecakes

Bake cheesecake in a water bath for. JapaneseCheesecake(Makes an 8" or 9" cake)140g/5 oz. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F)